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This recipe offers a harmonious blend of textures, vibrant colors, and aromatic spices, perfect for a quick and satisfying meal. Follow the simple steps below and unleash your inner chef with this delightful Lamb Shawarma Salad.
Type of Cuisine:
Middle Eastern
Prep Time: 30 minutes.
Cook Time: 15 minutes
How Many Servings?
4 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 2 roamain lettuce washed and pat dry chopped roughly | |
| 1 cup of fresh herbs roughly chopped like mint and dill | |
| 1 English cucumber peeled and sliced thin or 4 persian cucumber peeled and sliced thin | |
| 1 cup cherry tomatoes cut in half | |
| 1 cup kalamati olives | |
| 1 cup of fresh herbs roughly chopped mint and dill | |
| ¼ cup chopped italian parsley | |
| Some turnip and cucumber pickles ( optional ) |
For the Lamb Marinade:
| ¼ cup yogurt | |
| 2 tablespoons water | |
| 1 tablespoon lemon juice | |
| 2 teaspoons vinegar | |
| 1 tablespoon olive oil | |
| 1 teaspoon paprika | |
| 1/4 teaspoon turmeric | |
| ½ teaspoon cumin | |
| 1/4 teaspoon coriander | |
| 1/4 teaspoon cinnamon | |
| 1/4 teaspoon fenugreek | |
| 1/4 teaspoon ginger | |
| 1 teaspoon cardamom | |
| 1/8 teaspoon nutmeg | |
| ½ tablespoon garlic powder | |
| ½ teaspoon black pepper | |
| 1 teaspoon salt | |
| 2 tablespoons lamb tallow | |
| 1/2 lb lamb loin boneless and sliced thinly |
For the Saute Red Onion
| One large red onion sliced | |
| 1 tablespoon olive oil | |
| ½ teaspoon sumac |
Sauce for Shawarma Recipe - Tahini Sauce
| 1 1/2 cup tahini paste | |
| ½ cup plain yogurt | |
| 2 cloves garlic minced | |
| 2 lemon juice about ¼ cups | |
| Salt and pepper to taste |
Preparation
1
Marinate & Prep the Lamb
Thinly slice the lamb loin and marinate it in a mix of yogurt, water, lemon juice, vinegar, olive oil, and a blend of spices: paprika, turmeric, cumin, coriander, cinnamon, fenugreek, ginger, cardamom, nutmeg, garlic powder, black pepper, and salt. Cover and refrigerate for up to 12 hours. Before cooking, remove the lamb from the fridge and let it sit at room temperature for 30 minutes. Meanwhile, heat a cast-iron or heavy-duty skillet over high heat until very hot.
Thinly slice the lamb loin and marinate it in a mix of yogurt, water, lemon juice, vinegar, olive oil, and a blend of spices: paprika, turmeric, cumin, coriander, cinnamon, fenugreek, ginger, cardamom, nutmeg, garlic powder, black pepper, and salt. Cover and refrigerate for up to 12 hours. Before cooking, remove the lamb from the fridge and let it sit at room temperature for 30 minutes. Meanwhile, heat a cast-iron or heavy-duty skillet over high heat until very hot.
2
Sear the Lamb to Perfection
Add the marinated lamb slices to the hot pan and cook for about 2 minutes per side, or until browned and slightly crispy. In the final 30 seconds, add lamb tallow to the pan and toss to coat the slices—this adds extra richness and tenderness. Remove the lamb from the heat and let it rest for a few minutes before slicing into bite-sized pieces. Keep warm until you're ready to assemble your shawarma salad.
Add the marinated lamb slices to the hot pan and cook for about 2 minutes per side, or until browned and slightly crispy. In the final 30 seconds, add lamb tallow to the pan and toss to coat the slices—this adds extra richness and tenderness. Remove the lamb from the heat and let it rest for a few minutes before slicing into bite-sized pieces. Keep warm until you're ready to assemble your shawarma salad.
3
Sauté the Sumac Onions
Heat olive oil in a large pan over medium-high heat. Add the sliced red onion and stir to coat. Sprinkle with sumac and mix until evenly coated. Cook, stirring occasionally, for 5–7 minutes until the onions are tender and caramelized to your liking. Remove from heat and set aside—these tangy, savory onions make the perfect topping for your Lamb Shawarma Salad.
Heat olive oil in a large pan over medium-high heat. Add the sliced red onion and stir to coat. Sprinkle with sumac and mix until evenly coated. Cook, stirring occasionally, for 5–7 minutes until the onions are tender and caramelized to your liking. Remove from heat and set aside—these tangy, savory onions make the perfect topping for your Lamb Shawarma Salad.
4
Make the Creamy Tahini Sauce
In a small bowl, whisk together 1½ cups tahini paste, ½ cup plain yogurt, 2 minced garlic cloves, and ¼ cup lemon juice. Season with salt and pepper to taste. Adjust the consistency with a splash of water if needed for a pourable texture.
In a small bowl, whisk together 1½ cups tahini paste, ½ cup plain yogurt, 2 minced garlic cloves, and ¼ cup lemon juice. Season with salt and pepper to taste. Adjust the consistency with a splash of water if needed for a pourable texture.
5
Assemble the Shawarma Salad
On a large serving platter, toss chopped romaine with fresh mint and dill. Drizzle lightly with tahini sauce as a flavorful base. Top with cherry tomatoes, cucumber, Kalamata olives, sautéed sumac onions, and sliced lamb. Add pickled turnips and extra cucumber for crunch and color.
On a large serving platter, toss chopped romaine with fresh mint and dill. Drizzle lightly with tahini sauce as a flavorful base. Top with cherry tomatoes, cucumber, Kalamata olives, sautéed sumac onions, and sliced lamb. Add pickled turnips and extra cucumber for crunch and color.
6
Finish & Serve
Drizzle more tahini sauce over the top, then sprinkle with chopped parsley for a fresh finish. The result? A beautifully arranged Lamb Shawarma Salad bursting with color, texture, and bold Mediterranean flavor. The mix of fresh herbs, tangy pickled veggies, savory lamb, and creamy tahini brings everything together into a healthy, satisfying meal.
Drizzle more tahini sauce over the top, then sprinkle with chopped parsley for a fresh finish. The result? A beautifully arranged Lamb Shawarma Salad bursting with color, texture, and bold Mediterranean flavor. The mix of fresh herbs, tangy pickled veggies, savory lamb, and creamy tahini brings everything together into a healthy, satisfying meal.
Recipe Tips & Suggestions
Use a Squeeze Bottle for Easy Drizzling
For easier and more even dressing, try putting your tahini sauce in a squeezable bottle. This will allow you to drizzle the sauce evenly over your lamb shawarma salad without making a mess or using too much. Simply pour your tahini sauce into the bottle, and screw on the cap. You may want to cut part of the top a bit. , and shake it up to mix the sauce before squeezing it over the salad. This pro tip can save you time and make your salad presentation look more professional.
Storing Leftover Tahini
If you have extra tahini sauce, don't worry! You can save it in an airtight container and store it in the fridge for up to a week. This way, you can easily use it for other recipes or as a dip for veggies or pita chips.
Serving it Family-Style
You can either make four servings of the lamb shawarma salad or prepare one large bowl and let everyone help themselves. This salad is perfect for serving as a crowd-pleasing, mezze-style appetizer alongside other Middle Eastern dishes.
Prep-Friendly Tip
If you're using this Lamb Shawarma Salad for meal prep or a light lunch, keep the tahini sauce on the side. It travels well and keeps your greens crisp. When you're ready to eat, just drizzle it on fresh. For a more filling meal, pair it with a scoop of couscous or some warm pita bread on the side.